Author
Topic: hybrid Reinhart (Read 15486 times)

I didn't know where to put this, so I hope this will do. I've had great luck with Reinhart's recipes, and though I loved the technique of the New York style (so simple!!), I'd much rather come with recipes with little or no oil. So, this is what I did....I took Reinhart's Classic dough recipe (adding honey, but no oil), and used a couple techniques I've learned from him. The following recipe and procedure look like nothing you will find in one place on his website, but I have to credit him with the whole recipe because everything was learned experimenting with his stuff. I'm using KABF this week and here is the recipe I used to make six 12 ounce doughs.

I dumped everything in the bowl and mixed on stir (kitchen aid) for 4 minutes. Dough rested 5 minutes. Dough was mixed on stir plus one half for 3 minutes. Dough was sticky. Poured dough onto a baking sheet coated with about 1 tablespoon oil. Did a quick stretch and fold to lightly coat all of dough. Dough was then scaled, balled and refrigerated.

The following dough was in the fridge 23 hours...it was balled 6 hours prior to baking, and taken out to warm up 2 hours prior to baking. Baked in my home oven at about 550 degrees for 7 minutes.John

buceriasdon

John, Except for the use of honey this is very close to the recipe I now use with my AP. The pizza looks superb as always. I did have a question about your work flow. You say it was balled six hours prior to baking, do you mean reballed?Don

I dumped everything in the bowl and mixed on stir (kitchen aid) for 4 minutes. Dough rested 5 minutes. Dough was mixed on stir plus one half for 3 minutes. Dough was sticky. Poured dough onto a baking sheet coated with about 1 tablespoon oil. Did a quick stretch and fold to lightly coat all of dough. Dough was then scaled, balled and refrigerated.

The following dough was in the fridge 23 hours...it was balled 6 hours prior to baking, and taken out to warm up 2 hours prior to baking. Baked in my home oven at about 550 degrees for 7 minutes.John

Bill, this crust is crispy, but tender, with a slight chew....the chew will disappear in this batch of dough as time goes on this week.Danny, I like the flavor honey gives dough....it's not a real sweetness...it's a kind of deepness...hard to explain, maybe its just in my mind.Dave, the reason I would rather eliminate oil is because of my wife...she watches absolutely every calorie she eats, and I would love to keep her excited about pizza, because that makes my life sweet.Don, yes I meant reballed and I'm sorry about thatJet, it doesn't take one iota of flour to ball this dough if you follow Reinhart's instructions and drop your dough onto a lightly oiled surface..Just a tablespoon of oil will allow you to scale and ball the whole batch.

This next dough was in the fridge 40 hours, was reballed 6 hours prior to baking, and taken out of the fridge two hours prior to baking. As I mentioned to Bill above, there is not chewiness in this crust, it is crisp, tender, and delicious....it probably could have used a hotter oven..but it turned out ok!!

....Jet, it doesn't take one iota of flour to ball this dough if you follow Reinhart's instructions and drop your dough onto a lightly oiled surface..Just a tablespoon of oil will allow you to scale and ball the whole batch.....

Day 3 of hybrid...64 hours in the fridge, reball 11 hours prior to bake....absolutely excellent crust, no chew, just crispy tender goodness.....I wish there were a way to get this texture in a shorter ferment time...I just don't know how!!!

I think the Bosch could have used maybe a couple extra minutes, both before and after the rest to develop the gluten a bit more. But the ball did open like a well read book.

"Chargrilled" oysters, Soppresata, and a 50/50 blend of Oaxaca/Asadero cheese. More info available if needed. Thanks John, for your work

The last picture shows the divot left from the shell. I pretreated the areas on which the shells would sit, so that they might cook well and I guess it worked. The divot was firm and not "doughy" at all.